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"WE'RE AT THE TABLE":
All the latest SRA and Member news
 It's never a dull moment at the SRA, we've had a busy few weeks signing up new Members, speaking at sustainability seminars, attending food and environmental events, developing new and improved products for our Members and launching our "Friends of the SRA" campaign (read more below). We've also had some great news and feedback from Members including our first Silver Champion Member, more Audits planned for the future and some great Pledges to be more sustainable. Read all about it>
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SOURCING, ENVIRONMENT, SOCIETY:
All the latest sustainability news
 It's been a big month for sustainability and the environment in the UK,
with the election results ushering in the first Coalition government
since 1945 and the UK's first Green Party MP. Read on for a rundown of key governmental posts plus a selection of relevant commentary. We've also trawled the web for stories on sourcing, environment and society - we're particularly loving the National Trust's new 'Grow your own dinner party' initiative and Michael Pollan's food manifesto! Read all about it> |
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EAT OUT, SUSTAINABLY:
All the latest restaurant news
 The Sustainable Restaurant Association's aim is to make UK restaurants global leaders in sustainability. So as well as keeping up to date with all the latest sustainability news, we also feel its our job to keep up with new restaurant openings, reviews and commentary on dining out in the UK. This month we've had a burrito invasion with the US Chipotle chain opening it's first branch in London. Plus we love the Independent interview with fabulous SRA Member Raymond Blanc! Read all about it>
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SRA CAMPAIGN NEWS:
Hungry for change? "Friends of the SRA" launches at the Real Food Festival...
 Big thanks to everyone who signed up to be a "Friend of the SRA" at the Real Food Festival (7-10 May). Not only was the festival a fun 4-day event (highlights included real livestock and a sustainable cookery demonstration by SRA Member Silla Bjerrum of Feng Sushi and Emily Howgate of Seafood Seaweb Choices Alliance), we also launched our first "Friends of the SRA" campaign tool: a handy postcard that sustainably-minded diners can leave in restaurants to help persuade their favourite eateries to be more sustainable too. It's good to know that so many diners are hungry for change! Read all about it>
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WE'RE EATING THE SEASONS:
Looking forward to June...
'Eating the seasons' has to be one of the most inspiring and exciting ways to be sustainable. We use the School Food Trust's seasonal calendar to help plan our seasonal menus - here's what's best in show this month:
Redcurrants . Rhubarb (outdoor) . Strawberries . Beans (Broad). Beetroot . Broccoli (Calabrese). Carrots . Cauliflower . Courgettes . Endive . Fennel . Peas . Potatoes (New) . Spinach . Turnips . Cucumbers . Lettuce (Curly) . Lettuce (Little Gem) . Lettuce (Round) . Radish . Rocket . Spring Onions . Beef . Lamb . Cod (North Atlantic only) . Coley . Haddock . Herring
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TRICKS OF THE TRADE: FENG SUSHI
Sustainable Sea Bass Ceviche with Passion Fruit, Pink Grape Fruit and Japanese Viniagrette by Silla Bjerrum of Feng Sushi
This month we've got the perfect recipe for a hot summer evening - and even better if eaten by the sea! Silla says, if sustainable sea bass if not available, she will use diver scallops instead. We're in seafood heaven (as soon as we've hit our nearest Asian food shop for supplies)!
INGREDIENTS (Feeds 4):
Sea Bass Ceviche
4 medium fillets
wild or sustainable farmed sea bass
2 pink
grapefruit
4 passion fruits
Limon
Cress (part of the basil family with light lemon and mint taste)
Shiso
Cress (could substitute with cress or fine rocket)
Japanese Vinaigrette
100ml:
1 tablespoon yuzu
juice (looks like a small grapefruit!)
1 table spoon sushi
vinegar
½ tablespoon wasabi
paste
1 teaspoon sweet
chilli sauce
50 ml. sunflower
oil
25 ml. extra virgin
olive oil
RECIPE:
First make the
dressing: add yuzu, vinegar, wasabi, and chilli sauce to a mixing bowl and stir
well. Mix together the sunflower and olive oil and gradually add into the bowl until a a smooth dressing is formed. Peel the grapefruits by hand and
carefully remove juicy meat from white tissue. Cut the passion fruits in half
and sieve the kernels from the juice; add juice to the dressing.
Skin the sea bass
fillet and cut on an angle into thin sashimi slices; place on a
plate. Spread grapefruit and passion fruit on top of fish, drizzle with dressing
and finish with limon and shiso cress. Calling all expert and budding chefs! We're hoping to create the biggest bank of sustainable recipes in the UK... If you've got a sustainable recipe and want to share it with SRA Friends and Members in our Newsletter, just Get In Touch!
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GET INVOLVED: EVENTS JUNE 2010
Join us at an event or hold one of your own to raise awareness for a good cause or charity
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ON OUR WAVELENGTH:
FoodLoversBritain.com
 This month we are delighted to show our support to www.FoodLoversBritain.com - 'a guarantor of quality' (Matthew Fort, The Guardian). Offering Local Food at Your Fingertips, each of the 4,000+ food and drink businesses the website covers - including places to buy, eat, stay, visit and learn - is FoodLovers Approved to meet exacting standards of excellence. Approved suppliers are vetted for taste, local or regional sourcing, quality and value, responsible farming and care for the environment.
Here at the Sustainable Restaurant Association, we encourage all our Members and Suppliers to support the values of FoodLovers Britain by applying to be FoodLovers Approved. In return, they get a free online listing at www.FoodLoversBritain.com. Restaurants can also use their invaluable search facility for sourcing delicious local ingredients.
Find out more: Visit www.FoodLoversBritain.com, email office@foodloversbritain.com or call 020 8969 0083.
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See you soon!
Simon Heppner
Marketing Director
Sustainable Restaurant Association
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